How to prepare it - 30mins

1. Heat the oil in a large wok over a high heat. Brown the pork all over, remove and set aside.
2. Add the rice, stock, boiling water and saffron to the wok. Allow to cook for 5 mins, stirring occasionally.
3. Add the onion, garlic and pepper. Cook for 3 mins, or until the onion softens, stirring frequently.
4. Tip in the tomatoes, browned pork and parsley. Combine well, lower the heat and allow to simmer for 15 mins, or until the rice is tender and all of the liquid has been absorbed. (If the rice is not cooked but the dish begins to look dry, then just add a little more boiling water).
5. Then serve and wolf!

Family Friendly Alterations

No adjustments necessary for the Little Ones.

How to prepare it - 30mins

1. Cook the potatoes in boiling water for 12 mins, or until softened.
2. Meanwhile, add the half of the oil to a non-stick wok. Toss in the garlic, spinach and broad beans and sauté for 4 mins, or until the spinach has wilted and the beans are piping hot.
3. At the same time, heat the remaining oil in a heavy-based, non-stick frying pan over a medium-high heat. Add the spring onion, peppercorns, mustard and red wine vinegar and heat for 2 mins.
4. Add the steak to the peppercorn mix and cook for 2 mins on each side for rare (3 mins for medium, 5 mins for well done). Then set aside.
5. Remove from the heat and stir in the fromage frais and lemon juice.
6. Serve the peppercorn steak with the potatoes and sautéed vegetables on the side.

Family Friendly Alterations

(4) Add (...), setting a small piece aside for the Little Ones and be sure to cut the steak into very small pieces for easy chewing.

How to prepare it - 30mins

1. Preheat the grill to medium-high. Grill the chicken for 10 mins, or until cooked through, turning halfway. Then slice into strips.
2. Meanwhile, heat the oil in a non-stick wok and fry the onion over a low heat for 3 mins, or until softened.
3. Stir in the garlic, ginger and chilli and cook for a further 2 mins, or until the spices are aromatic.
4. Add the turmeric, garam masala and cumin, stirring over a low heat for just a few secs.
5. Toss in the tomatoes and tomato purée and simmer for 3 mins.
6. Add the cooked chicken strips, chickpeas and water to the pan and simmer for 10 mins.
7. Stir in the spinach and allow to wilt before serving up.

Family Friendly Alterations

(3) Hold off on the chilli for the Little Ones and add according to taste once they have been served.

How to prepare it - 30mins

1. Preheat the grill to medium-high. Cook the brown rice according to packet instructions. Then drain.
2. Meanwhile, grill the steak for 10 mins, or until cooked through, turning halfway. Then slice into bite-size chunks and set aside.
3. While the rice and turkey cook, heat the oil in a large non-stick frying pan. Gently fry the onion for 3 mins, or until softened.
4. Stir in the turmeric, ginger, garam masala and chilli. Coat the onion and stir fry for just 30 secs.
5. Tip in the frozen peas and broad beans. Sauté for 4 mins, or until tender but with bite. Coat well with the spices.
6. Add the cooked turkey and coconut milk to the pan. Combine well and heat through for 2 mins. Then serve and salivate!

How to prepare it - 30mins

1. Combine the chillies, spice, garlic, vinegar and prawns in a bowl. Leave to marinate in the fridge for 5 mins.
2. Meanwhile, heat the oil in a non-stick wok and add the onion. Sauté for 3 mins, or until softened.
3. Add the prawns and spicy marinade to the wok and stir fry over a high heat for 2 mins.
4. Tip in the water and tomato and boil for 5 mins, or until the water has evaporated, stirring throughout.
5. Meanwhile, empty the contents of the flageolet beans into a saucepan. Heat gently for 5 mins, stirring occasionally. Do not allow to boil. Drain.
6. While the beans cook, toss the mange tout into the wok. Lower the heat and cook for 4 mins, or until tender but with bite.
7. Remove the wok from the heat. Add the flageolet beans, lemon juice and garam masala. Combine well and then serve up.

How to prepare it - 30mins

1. Preheat the oven to 230°C / 200°C fan / 450°F / gas mark 8. In a roasting dish, toss together half of the oil, the garlic, half of the sage, the sweet potato, butternut squash and shallots. Cook for 20 mins, or until tender.
2. Meanwhile, cook the pasta according to packet instructions. Then drain.
3. Heat the remaining oil in a heavy-based, non-stick frying pan and add the remaining sage and pine nuts. Heat until the pine nuts turn golden.
4. Combine the pasta, pine nuts and cooked squash. Then serve with a sprinkling of cheese.

Family Friendly Alterations

No adjustments necessary for the Little Ones.